Beef and ginger broth noodle soup
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Serves
|
Preparation
|
Cooking
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Difficulty
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| 4 | 10 min | 10 min | Easy |
- 350g Singapore noodles
- 2 large egg whites
- 1 large egg
- 2 litres beef broth
- 1/4 cup soy sauce
- 2 tblspns brown sugar
- 1 tblspn grated ginger
- 450g rump steak thinly sliced
- 1 1/2 cups spring onions, sliced
- 2 cups fresh bean sprouts
Method
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Step 1
Prepare noodles according to pack directions and set aside. Keep warm in a bowl covered by a tea towel.
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Step 2
In a bowl, whisk the egg whites and egg for 1 minute and set aside.
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Step 3
Combine the broth, soy sauce, sugar and ginger in a large saucepan and bring to the boil.
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Step 4
Reduce the heat, add the steak, and onions and simmer for 2 minutes.
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Step 5
Add the egg mixture without stirring, cook for one minute.
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Step 6
Remove from heat and gently stir.
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Step 7
Divide the noodles into 4 bowls and ladle the broth, beef and onions into the bowls.
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Step 8
Top with bean sprouts and serve.
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